Shrimp Crab Nacho Corn Dogs
Shrimp Crab Nacho Corn Dogs are a delicious twist on the beloved fair classic. These crispy corn dogs are filled with a savory blend of succulent shrimp and lump crab meat, all wrapped in a flavorful nacho cheese batter. Ideal for parties, backyard barbecues, or game nights, this dish is sure to impress your guests. Serve them hot with your choice of dipping sauces for an unforgettable treat that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 6 servings 1x
- Category: Snack
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup fine cornmeal
- 2 tsp baking powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg
- 3/4 cup whole milk
- 1 cup fresh shrimp (peeled and chopped)
- 1 cup lump crab meat
- Vegetable oil (for frying)
- 1 cup shredded cheddar cheese
Instructions
- In a bowl, combine chopped shrimp and crab meat with salt and pepper; set aside.
- In a separate bowl, whisk together flour, cornmeal, baking powder, garlic powder, paprika, salt, and pepper. Add the egg and milk, mixing until smooth.
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Insert skewers into hot dogs and dip each one generously into the batter.
- Carefully fry the corn dogs in batches for about 3 minutes or until golden brown.
- Remove from oil and let drain on paper towels. Serve warm with dipping sauces.
Nutrition
- Serving Size: 1 corn dog (90g)
- Calories: 290
- Sugar: 2g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
Keywords: - For added spice, consider mixing cayenne pepper or chili powder into the batter. - Substitute shrimp with lobster or add other seafood varieties for a unique twist.